MODIFICATION OF LACTIC BACTERIA AND CONTAMINATING ORGANISMS DURING THE NATURAL FERMENTATION OF VEGETABLES

Abstract

The behaviour of Lactic bacteria (Lactobacillus, Leuconostoc, pediococcus, Streptococcus') and contaminating organisms (enteric bacteria, total aerobíc incubated to 35°C, total coliforms, salt-tolerating cocos, fungi and yeast formating pellicula film) during the natural fermentation of cucumbers and beans was studied. The substrat to the fermentations was desproteinized serum of "Coalho" cheese (SDQC). The results indicated that the greater concentration of total aerobic, fungi and yeast, and salt-tolerating cocos, were observed in the 11th of fermentation. Total coliform were observed till 3th day of fermentation with cucumbers and 5th day with beans. The inicial count of total coliforms were greater.with beans. Oxidative yeast and fungi were inhibited oy the. addition of sodium benzoate -(300 wn). This conservant have done , probably, a little inhibitory act ion to the growth of lactic bacteria and fermentating yeast, observed in alI fermentation process. The grater count, of bacteria producing lactic acid were in MRS mediun acidified. The presence of Pediococcus probably retarded the growth of Lactobacillus plantarun.